Tomato & basil soup

This is a simple but classic soup you can easily make when you have plenty of tomatoes – usually in late summer and autumn.  Homemade tomato soup is so much fresher and tastier than the canned version. You can use a blender to purée the soup but your soup will be orange rather than red (it will still taste great).Season:  Summer /Autumn

Type:  Soups

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  tomatoes, basil, garlic

Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation



  • metric measuring spoons
  • chopping boards & non-slip mats
  • large knife
  • large saucepan
  • food mill (mouli)
  • wooden spoon
  • serving bowls



  • 2 tablespoons olive oil
  • 3 onions
  • 2 garlic cloves
  • 3 kg very ripe tomatoes
  • 1 L vegetable or chicken stock
  • 2 tablespoons rice flour
  • freshly ground black pepper
  • handful basil leaves
What to do

  • Set out your equipment and ingredients.
  • Peel and thinly slice onions.
  • Pell and crush the garlic cloves.
  • Heat oil in the large saucepan, add the onion and garlic.  Cook until the onion is transparent.
  • Add the tomatoes to the saucepan along with the stock.
  • Heat to simmering point and simmer for 10 minutes.
  • Place the mouli over another saucepan, and pass the soup through the mouli.
  • Mix the rice flour to a smooth cream with a little of the soup.
  • Add to the soup and cook for a further 10 minutes.  Roughly chop the basil leaves and stir through.
  • Adjust the seasoning to taste


Interesting techniques used in this recipe:

  • Using a mouli to purée the soup.

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